Handi Biryani

Ingredients

• Rice,soaked and drained     1 1/2 cups
• Carrot,cut into ½ inch cubes     1 medium
• French beans,cut into ½ inch cubes     10-15
• Cauliflower,cut into florets     1/4 medium
•  Green peas     1/2 cup
• Green cardamoms     2-3
• Black cardamom     1
• Clove     2-3
• Cinnamon     1 inch stick
• Bay leaf     1
• Salt     to taste
• Oil     2 tablespoons
• Caraway seed (shahi jeera) powder     1/2 teaspoon
• Onion ,chopped     1 medium 
• Green chillies,chopped     4-5
• Ginger/Garlic paste     1 tablespoon
• Turmeric powder     1 teaspoon
• Coriander powder     1 tablespoon
• Red chilli powder     1 teaspoon
• Tomato,chopped     2 medium 
• Yogurt     3/4 cup
• Saffron (kesar)     few strands
• Kewra water     a few drops
• Fried onions     1 cup
• Fresh mint leaves     a few sprigs
• Fresh coriander leaves     a few sprigs
• Ginger,cut into thin strips     1 inch piece
• Ghee     2 tablespoons
• Garam masala powder     1/2 teaspoon

How To prepare

    

• Cook the rice in four cups of boiling salted water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. 
• Drain and set aside. 
• Mix together the carrot, French beans, cauliflower and salt and boil in three cups water till three-fourth done. 
• Add the peas and cook for a couple of minutes. 
• Drain and refresh under cold running water. 
• Set aside. 
• Heat two tablespoons of oil in a non stick pan and add the caraway seeds. 
• When they begin to change colour, add the onion and sauté until golden brown. 
• Add the green chillies, ginger paste and garlic paste and stir. 
• Add a little water so that the mixture does not burn. 
• Add the turmeric powder, coriander powder, red chilli powder and mix well. 
• Add the tomatoes and cook they are soft. 
• Add half the yogurt and salt and mix well. 
• Add the boiled vegetables and mix well. 
• Mix the saffron in kewra water. 
• In a handi, arrange a layer of the vegetables and top it with a layer of rice. 
• Sprinkle fried onions and a little salt. 
• Sprinkle torn mint leaves, torn coriander leaves, ginger strips, a little saffron-kewra water and ghee. 
• Spread another layer of vegetables, rice, fried onions, torn mint, torn coriander, ginger strips, saffron-kewra water and ghee. 
• Sprinkle garam masala powder and the remaining yogurt.
• Cover and place over a hot tawa. 
• Cook for fifteen to twenty minutes. 
• Serve hot with a raita.
• And enjoy the taste!!!